Salmon Mousse on Dill Pizzelle Recipe

Name: Salmon Mousse on Dill Pizzelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope); 2 tablespoons cold water; 3/4 cup sour cream; 1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked; 2 teaspoons drained bottled horseradish; 1 tablespoon chopped fresh dill; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 large eggs; 1 stick (1/2 cup) unsalted butter, melted and cooled, plus additional forbrushing pizzella iron*; 1/2 cup all-purpose flour; 2 tablespoons water; 1 tablespoon chopped fresh dill; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Special equipment: a pizzella iron* that makes 3- to 4-inch pizzelle; Garnish: fresh dill sprigs or salmon roe

Servings: persons

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons cold water
3/4 cup sour cream
1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large eggs
1 stick (1/2 cup) unsalted butter, melted and cooled, plus additional forbrushing pizzella iron*
1/2 cup all-purpose flour
2 tablespoons water
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
Special equipment: a pizzella iron* that makes 3- to 4-inch pizzelle
Garnish: fresh dill sprigs or salmon roe

1
Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute.
2
Cook mixture over low heat, stirring, until gelatin is dissolved.
3
Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes.
4
Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream.
5
Chill, covered, until firm, about 1 hour.
6
Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
7
Heat pizzella iron until hot, then brush with melted butter.
8
Spoon 1 tablespoon batter in center of each grid and cook until underside is golden, 2 to 4 minutes.
9
Transfer each pizzella to a cutting board and quarter while hot.
10
Transfer to a rack to cool completely.
11
Make more pizzelle in same manner.
12
Top each pizzella quarter with 1/2 teaspoon salmon mousse.
13
*Available at Sweet Celebrations (800-328-6722).

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope), 2 tablespoons cold water, 3/4 cup sour cream, 1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked, and more.

Yes, Salmon Mousse on Dill Pizzelle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Mousse on Dill Pizzelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions